You'll need to begin this recipe the day before.
The wonderful nutty flavour of chickpeas has made them popular from India to Italy, France, Spain and the Middle East. This is one of the most versatile pulses - used in soups, braises, purées and dips, salads, ground into flour, fried for snacks, or as an accompaniment in their own right with meats. Roman vendors sold roasted chickpeas at theatrical performances, much the same as popcorn is sold today. In her Cook's Companion, Stephanie Alexander recommends cooling chickpeas in their cooking water to allow them to swell a little as they cool. This creates a beautiful fluffy texture without overcooking, as the texture can be a little gritty if drained straight from the cooking liquid.